All stories about "Foxtail"

According to the Haphazard Gourmet Girls, someone spotted a chef in a black SBE chef's jacket at the Pavilions in West Hollywood hoarding a cart-full of crappy bread products on Saturday night. The tipster immediately assumed the low-budget bread products were going to the SBE's newest outpost, Foxtail, mostly because of its close proximity to said Pavilions. Now, we're fond of rumor, conjecture and good goss as much as the next person, but we're just as fond of debasing rumor as spreading it. And when it comes to hometown Top Chef Antonia Lofaso, we really take issue. Not just because we met her and actually quite enjoyed the steak, truffle eggs and frites at Foxtail; it's because she's the only LA contestant on Top Chef. And when it comes to Top Chef, there's a little thing called city pride and a hefty dose of sibling rivalry that makes us, well, feel a little protective of our girl Antonia. No one asked the buyer, and it will be difficult to get the restaurants to confirm, but here's why we think that bread wasn't going to Foxtail:

1) Antonia wears a white chefs coat with Foxtail embroidered above her name, therefore we assume the other chefs wear white, not black, coats in her kitchen. The chefs at The Abbey, another SBE restaurant, wear black chefs' jackets.

2) The menu at Foxtail has fewer bread products than the Abbey, which has croutons, sandwiches, etc.

3) The Abbey is even closer to that Pavilions than Foxtail.

4) Antonia, a Spago alum, just wouldn't. The Abbey just would.
· Antonia Lofaso's Getting Baked [Haphazard Gourmet Girls]

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Because the Internets are rife with all sorts of Top Chef chatter, we'll keep it local---as long as Foxtail exec chef Antonia Lofaso has some longevity. Noting that she wasn't introduced in the first few minutes of the show, our minds were in overdrive: Will she make it? Maybe she's not a "personality" player. Maybe she'll ride the middle as CJ in season three, neither picked nor panned for a few weeks. But then: At the judges table for the elimination challenge, Antonia's shrimp scampi got four straight mmms from the judges. And then she was one of the top four chefs out of all 16. This isn't a one-trick pony. She might be a contender! On the Television Without Pity forum, the best chat room for obsessive fans, Antonia's cheftestant page has no comments, not one. Time to meet LA's only Top Chef contestant.

Eater LA: Did you watch the show last night? What'd you think?
Antonia Lofaso: I was working, and I didn't get to watch it watch it. But when I did, my first reaction, like anyone, was just seeing myself on TV. It's exciting and overwhelming. It's funny, when you see reality TV, it's just TV. But it was very real for us. Watching us go into the pizza shop and meeting everyone, I was thinking, "Wait, I did that." It's kind of surreal.

ELA: Why do the show?
Antonia: Initially I left Spago to join SBE restaurant group. I really wanted to put myself out there, push myself. I was at Spago for six years, and it was a great opportunity. I turned 30, and I wanted to do everything I can in this lifetime. I just want to push myself as hard as I can right now. The opportunity arose and I though, "Yeah, absolutely."

ELA: What would you do with the money?
Antonia: I think about the title more than the money. I know it's not the way most people answer, but I'd probably pay off my student loans. I'm really happy with the company that I'm with right now. They've given me all the equipment and resources that I need. I'm just beginning, just starting out. I wouldn't take the money and do my own place.

ELA: You're originally from NYC, but you've lived and cooked here for how long? You're OK with us claiming you?
Antonia: I've been back in LA almost seven years. Of course! I love LA.

ELA: What did you think about that ad in Food & Wine? It's you, green dress, looking hot, right up front.
Antonia: I KNOW! It's so airbrushed, though. My breasts do not look like that in person. I don't mind it though. I like the idea of being feminine and being able to run the restaurant. It's so male dominated; to have me not have to lose my femininity is a good thing. Truthfully, I'm more comfortable in my chef jacket. It's very relaxing.

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Click the image above to view the full photogallery.

This little gem is Foxtail, SBE's new supper club (supper portion open for now, the upstairs club will open March 15). Sam Nazarian, Brent Bolthouse and Co. were going for a swanky Art Deco-meets-70s London nightclub vibe as interpreted by design firm Franklin Studios: Lots of textures, mirrors, stained glass, sparkle. The overall ambience is dark and intimate, a good setting for Ryan Magarian's cocktails and bistro fare from chef Antonia Lofaso, who we'll see on Top Chef: Chicago soon. Dining here won't get you access to the club upstairs, so don't bother milking that salad and glass of Champagne in hopes of hobnobbing. Since it's right next to Dan Tana's, the almost adjacent valet stands could be a more interesting scene anyway. More from the preview, and a look at the menu here.

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The new season of Top Chef debuts next week (March 12, 10pm, Bravo), and, sure, New York and San Francisco have more contestants than Los Angeles, but we think local chef Antonia Lofaso (opening chef of Foxtail) will have some longevity on the show. Just look at where she stands in this ad from the March issue of Food & Wine. She's practically dead-center, in a hottie green dress. We don't care who the guy is in the middle. Antonia is right there. A tell? Coincidence? Let's take a look at ads for seasons 1-3 and compare.

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